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As I’ve mentioned, some of your French ingredients are a bit hard to find. Especially since I’m not best friends with a French butcher. Not that I wouldn’t mind, I think that would be great. My imaginary French butcher-friend is named Pierre, and he and I will drink tiny glasses of red wine while I lean against his counter and he throws giant chunks of meat around. We gossip like old hens, exchange crackpot theories about what scientists are doing and not telling us about, and make appreciative remarks about women who walk by his shop-front. Appreciative but not crass; after all I’m married and Pierre…well, he loves the ladies. I mean, really loves them, in a deep and respectful way. To him, the ladies walking by are like a parade of fine art prints. Of course you would remark on their beauty, but such remarks are intended as praise, not degradation. Pierre is fundamentally more conservative than I am, though, so sometimes we argue about politics, but it’s always with affection.

Oh, but right, Pierre doesn’t actually exist. So the six thousand cuts of veal your book calls for? I can’t get them. Not without great expense, and frankly Chef, I’m goddamn unemployed, so if you think I’m going to spend a fortune flying in rare cuts of veal, you and Pierre can just go fuck yourselves. Wait, sorry. I”m not bitter, I swear – I just need a job. Not for the veal, but because health care in America isn’t like healthcare in France. Which isn’t to say I wouldn’t also need a job in France…it would just be a little less life-and-death, you know? Not a free ride…just a little bit easier.

So back to veal. Couldn’t find any veal liver. But the local organic ranch has great lamb’s livers, along with other organs. Especially testicles. What’s up with that? I mean, they had a freakin’ freezer full of testicles! Pierre wouldn’t be so obsessed with testicles. So anyway, we got a fresh lamb’s liver. It was beautiful and firm and slappy. Know what I mean? That spankable, firm quality that really good meat has, that makes you just want to slap it a little? So we took this beautiful, slappy lamb’s liver home and had it for one of the best dinners of my life.

Now, liver of any sort fairly well calls out for onions, and your recipe does not disappoint.

That there, is a slew of onions! As you might imagine, it smelled divine, which is fully half their purpose. It’s not reflected in this pictures, but as the onions were cooking, I sliced up some rashers of bacon into the closest thing to a lardon I can get around here. I threw it in with the onions, and let it cook over medium heat for a good long time. Other members of the household became aware that something magical was evolving, and reported to the kitchen for their assistant-chefly duties.

Note the ducked head and hunched shoulder, the proverbial “hangdog” expression. It says, “No one has ever fed the dog. Ever! Do you think, just maybe, I might end up with a little bit of whatever that is up there?” Anyway, I cooked down the onions, and pre-heated a cast iron skillet for the liver. I put flour, seasoned with salt and pepper on a plate and dredged the liver through it. I improvised a little here – I feel like I’m allowed to do this now, Chef, since it’s obvious I didn’t complete the initial goal and at this point I’m just making stuff to eat for myself. Anyway, I added some truffle salt that I got for my wife last Christmas to the flour. It was a good call, though a very subtle gracenote under the powerful mineral flavor of the liver. So maybe that’s less of a good call, and more of a …pointless gesture? Story of my life.

As per the usual method, I heated oil in the pan, added butter and waited for it to foam and subside, then browned the liver for a few minutes on both sides. My stovetop doesn’t get very hot, so I’ve been pre-heating my pans in a very hot oven. I don’t have a giant, fat hot gasline like my in-laws do, so I’ve got to make do, and getting a good sear can be challenging without a very hot stove. I have a little camp stove that gets absurdly hot, and I might actually try that with some cast iron pans next time, but this time, a 500F oven and the hob on high worked well enough.

I set aside the liver and de-glazed the pan with vinegar. As per your suggestion, I had some demi-glace, so along with the onions, bacon and vinegar, I added that in to the cast iron pan, and let it soak and reduce for a while. I’ve noticed that the times on your official recipes are…optimistic. That or your stove is a fuckton hotter than mine. Hey, I just mixed measurements…a ton is not a way you measure heat. But then, a “fuckdegree” just doesn’t sound right either. Would “an hella” be more appropriate?

It looks glorious, doesn’t it? And served over the liver, it really was. My lovely wife and I were fairly well enraptured by this liver – it was delicate and melt-in-your-mouth, but had a complex minerality that rewarded stopping and thinking a lot about what you were tasting. When we on our honeymoon, we had an amazing meal at a place in Glasgow callled The Butcher Shop Bar And Grill. I’ve even written about it here before, it was pretty magical. Like, flying-around-the-room magical. She had a lamb-liver steak there that was the best liver we’d ever had before; that is, until now. Lamb’s liver has the minerality of liver, but the lamby goodness of lamb. With good, fresh ingredients, it’s an experience not to be missed.

Honestly, this one goes on my short list of best Les Halles meals I’ve prepared. If I can get more fresh lamb’s liver, I will definitely, definitely make it again. This is the kind of meal you could serve to someone who says, “Yuck, I hate liver” – and like a kid in an after-school-special who becomes a raging addict after one taste of crack, they’d instantly swear liver was the greatest thing ever. This is the organ meat that seduces people into loving organ meats, even though they think they’re kind of nasty, like a heavily tattooed pornstar. You know it’s kinda dirty, but you can’t help loving it anyway.

And honestly, chef, after slugging down all the wine you recommend, I need a little extra liver, I suspect.